INGREDIENTS
4 oz
Pancetta, small
3 cups
English peas from
1
Lemon, medium
1 cup
Mint, loosely packed fresh
1 lb
Pencil-thin asparagus
2 cups
Farro, semi-pearled
1 tbsp
Olive oil plus more, extra-virgin
3
finely grated parmesan cheese about 1/2 ounce
1 tbsp
Butter, unsalted
1 cup
White wine or white vermouth, dry
4 cups
Chicken broth or water, low-sodium
2
Medium leeks halved lengthwise and sliced into half moons